Egg Salad Fresh Roll

Homemade egg salad loaded with pickles and jalapenos, stuffed into a rice paper wrapper and wrapped tight into a fresh roll!

Prep Time40

Cook Time10

Total Time50

Course: Appetizer, Brunch, Salad, Side Dish, Snack

Cuisine: American, Vietnamese

Keyword: Mash-Up, Spicy, stuffed, vegetarian

Servings: servings

Calories: 202kcal

Ingredients

Dip

1/4 cup soy sauce
1 teaspoon rice vinegar
1 tablespoon dijon mustard
2 tablespoons honey
1 teaspoon sriracha

Egg salad

12 eggs
1/2 cup mayo
2 tablespoons Dijon mustard
1/4 cup diced pickles
1/4 cup diced jalapeno red and green if possible
2 tablespoons grated onion
1 teaspoon minced chives
1 teaspoon celery salt
1 teaspoon gochugaru chili flakes
1/2 teaspoon smoked paprika
1/2 teaspoon salt

Roll

15 thin pickle slices dried on paper towels
5 rice paper wrappers

Instructions

Mix the dip ingredients well and set aside in the fridge until ready to use
Bring a pot of water to a boil. Add in the eggs and boil about 9 minutes. Transfer to an ice bath. I like to slightly break the eggs by transferring them into the ice aggressively. Having thin cracks will help you peel them later
Peel the eggs. Choose the 5 best looking eggs. Slice them in half the long way as if you were making deviled eggs. Put them in the fridge until it's time to build the rolls.
Use a potato masher to smash the remaining eggs one by one and add the broken up eggs into a large bowl. Add the remaining egg salad ingredients to the bowl and mix it well. You want this mixture to be on the dryer side, not saturated with the sauce. Adjust accordingly as needed. Place in the fridge covered until ready to use.
One by one, dip a rice paper into water for about 3 seconds, then place on the work surface. Sometimes depending on the brand, if the rice paper is thin you will need to do two of them, but I only needed one that day.
Place two egg halves open face side down onto the paper, then place 3 pickle slices next to them. Add egg salad to the middle. Fold half of the wrapper over so that the two eggs will be on each half of the finished roll. Squeeze and form the shape of the roll now, making it as tight as you can.
Fold in the sides, and continue to roll it up.
Repeat with all 5 and don't worry if they do not feel full enough, or if there seems to be extra egg salad.
Slice the rolls and then stand them up vertically with the slice facing up. Press the filling into the rolls, and use the leftover egg salad to fill them up a little more and make sure the rice wrapper is tight and full. This will make them look better, and be easier to eat.
Serve with the sauce on the side for dipping

Nutrition